The "brisket bark" thread got me thinking, if I wouldn't get better bark if I started my brisket fat cap up, to get the bark established early then flipped it to get the protection offered by the fat cap down method.

How does every one treat different cuts? I've always just put stuff on the shelf and left it. Does any one turn meat once, several times or just how do you handle your meat? OK I know that's just asking for it, but the question is serious. Am I farking up by not turning or what?